Ingredients
For 10 servings
For the chocolate sponge base
10
Egg(s)
200g
Sugar
1package
Vanilla sugar
1pinch(es)
Salt
250g
AP Flour
40g
Cocoa powder
For the filling
125g
QimiQ Classic, room temperature
125ml
Rum
1
Orange(s), juice and finely grated zest
1
Lemon(s), juice and finely grated zest
0.5tsp
Cinnamon
200g
Apricot jam
400g
Fondant icing
1packet
Red food coloring
1shot
Water
Preparation
- Preheat the oven to 350 °F (air circulation).
- For the chocolate sponge: whisk the eggs until fluffy with the sugar, vanilla sugar and salt. Sieve the flour with the cocoa powder and carefully fold into the egg mixture. Spread on a baking tray lined with baking paper and bake in a preheated oven for approx. 25 minutes.
- For the filling: whisk the unchilled QimiQ Classic smooth. Cut 2/3 of the sponge base into small cubes and place into a mixing bowl. Add the remaining ingredients and mix until it becomes a juicy mixture.
- Place the remaining sponge base into an oblong tin. Spread the filling on top and cut into cubes (3x3 cm).
- Decorate as required.
Hints
- Glaze with a coloured glazing.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.